Banana Blueberry Bread Recipe

A close-up of a slice of blueberry zucchini bread on a white surface, showing a golden-brown crust and moist interior with visible blueberries and shredded zucchini.

4 from 2 votes

Banana Blueberry Bread Recipe

Our favorite breakfast or snack, this banana blueberry bread is sweet, moist, and so fluffy! Finished with a spiced, crumbly cinnamon streusel topping, it's quick to make and looks almost too good to eat!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana and blueberry bread, banana blueberry bread, blueberry banana bread, blueberry banana bread recipe

Servings: servings

Author: Food Dolls

Equipment

Ingredients

For the Bread:

1½ cups mashed ripe bananas about 3 bananas
½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup sour cream
1 teaspoon sea salt
1 teaspoon baking soda
1¾ cups all-purpose flour
1 cup fresh or frozen blueberries do not thaw if frozen, tossed with 1 tablespoon flour
Optional: ½ cup chopped walnuts

For the Cinnamon Streusel Topping:

4 Tablespoons all-purpose flour
⅓ cup brown sugar
½ teaspoon cinnamon
3 Tablespoons cold unsalted butter cubed

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Prepare Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and use a fork, pastry cutter, or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
4 Tablespoons all-purpose flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, 3 Tablespoons cold unsalted butter
Mash Bananas: In a medium bowl, mash the ripe bananas until smooth.
1½ cups mashed ripe bananas
Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add eggs and vanilla extract, whisking until smooth.
½ cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, 1 cup granulated sugar
Combine: Stir in sour cream, mashed bananas, salt, and baking soda.
1 teaspoon sea salt, ½ cup sour cream, 1 teaspoon baking soda
Add Dry Ingredients: Gently fold in flour until just combined—do not overmix.
1¾ cups all-purpose flour
Add Blueberries and Nuts: Fold in flour-coated blueberries and optional walnuts.
1 cup fresh or frozen blueberries, Optional: ½ cup chopped walnuts
Bake: Pour batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Add a few extra blueberries on top if desired.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 55 minutes. If the top is browning too quickly, tent loosely with foil.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition